- 1/2 cup granulated sugar
- 1/2 cup powdered sugar
- 1/2 Tbsp lemon zest
- 1/2 Tbsp orange zest
- 1 tsp salt
- 1 cup butter, softened
- 1 egg
- 1 tsp vanilla extract
- 1 tsp lemon juice
- 2 3/4 cup all-purpose flour
- 2 Tbsp crystallized ginger, diced small
- 2 cups powdered sugar
- 3 Tbsp lemon juice
- 2 tsp lemon zest
- Crystallized ginger, diced small
- Additional lemon zest
- Make the dough by stirring the granulated sugar, powdered sugar, lemon zest, orange zest, and salt. Rub in the zest with your fingers to release the citrus oils.
- Add the butter to a bowl or stand mixer bowl and beat on medium-low until creamy. Tip in the sugar mixture and beat together until combined. Add the egg, vanilla, and lemon juice and beat again. Scrape down the sides of the bowl and beat for 30 seconds.
- Add the flour a cup at a time and beat on medium-low until it is incorporated. Sprinkle in the crystallized ginger and beat again until combined.
- Divide the dough into two equal parts. Roll one part into a log that is around 8 inches in length and 2 inches in diameter the entire length. Avoid a fat middle and thinner ends because your cookies won’t be the same size once you slice them. Repeat with the second part of the dough. Wrap the dough in parchment and refrigerate for 3 hours or overnight. If you are freezing the dough, also wrap it in plastic or place it in a Ziploc bag before placing it in the freezer. The dough will need to thaw before slicing and baking.
- When ready to bake, preheat the oven to 400F/204C. Line two rimmed baking sheets with parchment or reuse the parchment in which the dough logs are wrapped.
- Cut one log into 1/4-inch thick slices. If you are good at eyeballing it, great. Otherwise, use a ruler for the first few slices to see what ¼ inches looks like. Rotating the log a quarter turn each time you slice helps to keep the log cylindrical and the slices even.
- Place the slices 2 inches apart on the prepared baking sheets.
- Bake for 11-ish minutes, rotating the baking sheets from top to bottom halfway through the baking time. The edges should be just barely light brown. Allow the cookies to cool on the baking sheets for 10 minutes, then move them to a wire rack.
- Repeat with the second dough log.
- Make the glaze by placing the powdered sugar in a bowl. Tip in the lemon juice and whisk to incorporate. Add more lemon juice or water if needed. The glaze should be the consistency of honey or molasses.
- Place the rack of cookies over the parchment-lined baking sheet to catch any drips. Dip the tops of 3 or 4 cookies one by one into the glaze, either halfway or the entire top. Sprinkle with garnishes like chopped crystallized ginger or lemon zest before the glaze sets. Repeat with the rest of the cookies. Store the cookies for up to one week at room temperature in a covered container.
Keywords: glazed ginger citrus shortbread